CN101522040A - Coated chewing gum products - Google Patents
Coated chewing gum products Download PDFInfo
- Publication number
- CN101522040A CN101522040A CNA2007800382269A CN200780038226A CN101522040A CN 101522040 A CN101522040 A CN 101522040A CN A2007800382269 A CNA2007800382269 A CN A2007800382269A CN 200780038226 A CN200780038226 A CN 200780038226A CN 101522040 A CN101522040 A CN 101522040A
- Authority
- CN
- China
- Prior art keywords
- chewing gum
- flavor
- coated chewing
- dressing
- core
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 87
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- 239000006188 syrup Substances 0.000 claims description 47
- 235000020357 syrup Nutrition 0.000 claims description 47
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- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
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- 240000000136 Scabiosa atropurpurea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241001541238 Vachellia tortilis subsp. raddiana Species 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 108010055615 Zein Proteins 0.000 description 1
- UJNOLBSYLSYIBM-WISYIIOYSA-N [(1r,2s,5r)-5-methyl-2-propan-2-ylcyclohexyl] (2r)-2-hydroxypropanoate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(=O)[C@@H](C)O UJNOLBSYLSYIBM-WISYIIOYSA-N 0.000 description 1
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- 229960005164 acesulfame Drugs 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- 229920005549 butyl rubber Polymers 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229910052570 clay Inorganic materials 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 1
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- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
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- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
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- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000011256 inorganic filler Substances 0.000 description 1
- 229910003475 inorganic filler Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
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- 235000020778 linoleic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920003008 liquid latex Polymers 0.000 description 1
- HCWCAKKEBCNQJP-UHFFFAOYSA-N magnesium orthosilicate Chemical compound [Mg+2].[Mg+2].[O-][Si]([O-])([O-])[O-] HCWCAKKEBCNQJP-UHFFFAOYSA-N 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 239000011049 pearl Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001195 polyisoprene Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000004760 silicates Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 235000011178 triphosphate Nutrition 0.000 description 1
- 239000001226 triphosphate Substances 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
- A23G4/205—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Polishing Bodies And Polishing Tools (AREA)
Abstract
A coated chewing gum product includes a core and a coated portion surrounding the core. The core includes gum base, a liquid flavor portion, and particles including a compounded flavor. The liquid flavor portion includes a mint flavor and a fruit flavor. The coating portion surrounding the core includes a coating flavor.
Description
Background of invention
The present invention relates to coated chewing gum products.Especially, the present invention relates in core, contain the coated chewing gum products of at least three kinds of spices.
Coated chewing gum products is well-known.Many patent disclosures with the chewing gum product of sugar sweetener or polyalcohols sweetener dressing.For example, U.S. Patent No. 4,317,838 disclose the method that sugar free coatings is put on chewing gum.Dressing can comprise the calcium carbonate as antiplastering aid.Synthetic sweetener comprises that many different high-intensity sweeteners also are proposed to be used in the dressing.
Need a kind of production to contain multiple spices at present, in dressing, contain high-intensity sweeteners, and make the method for high-intensity sweeteners equally distributed coated chewing gum products in dressing in chewing-gum center.
General introduction
On the one hand, coated chewing gum products comprises core and circumnuclear dressing part.Core comprises matrix, liquid flavor portion and the particle that comprises banana aldehyde.Liquid flavor portion comprises mint flavouring and fruit flavor.Circumnuclear dressing partly comprises coating flavor.
On the other hand, the method for production coated chewing gum products comprises provides the particle that contains banana aldehyde.The liquid flavor portion that comprises mint flavouring and fruit flavor is provided.Particle and liquid flavor portion and matrix are mixed together, and gum core is provided.The syrup that will comprise coating flavor puts on core.The dry coationg slurry is to produce dressing on core.
Below present detailed description of the preferred embodiments is read in conjunction with appended embodiment, will make aforementioned and other feature and advantage of the present invention become obvious.
DESCRIPTION OF THE PREFERRED
Now with the present invention is described further.Following chapters and sections define different aspect of the present invention in more detail.Unless clearly represent the opposite meaning, Ding Yi various aspects can make up with other any aspect or several aspect like this.Especially, anyly be indicated as being preferred or useful feature and can anyly be indicated as being preferred or useful feature and make up with other.
The present invention relates to have the coated chewing gum products of multiple spices.Especially, coated chewing gum products comprises core or the center and the circumnuclear spices dressing part that contains of the spices with at least two types.Core comprises the particle that contains banana aldehyde, and this banana aldehyde can be a mint flavouring.Core also comprises liquid flavor portion.Liquid flavor portion comprises mint flavouring and fruit flavor.Circumnuclear dressing partly comprises coating flavor, and it can be a mint flavouring.When being chewed by the user, it is strong mint flavored that coated chewing gum can provide earlier, and rare little fruit aroma is provided then.
Liquid flavor portion in the core comprises mint flavouring and fruit flavor.The meaning of " liquid flavor portion " is that these spices are coming from liquid form in some cases, for example oil.Liquid flavor portion needn't keep liquid form after it is added in the chewing gum product.
Fruit flavor in the core can be various not sour mild fruit flavors, as berry, and melon, bitter orange, pears, lavender, grape, apple, peach, lemon, teas spices or its mixture.Mint flavouring in the core can be green pepper peppermint, spearmint or wintergreen flavor.The mass ratio of mint flavouring and fruit flavor at about 1:1 between about 10:1.Under the situation of green pepper mint flavouring, can major part be the green pepper peppermint, add some spearmints or other spices simultaneously, as menthol, eucalyptus or wintergreen flavor.Under the situation of spearmint, can add some green pepper mint flavourings or other spices, as menthol, eucalyptus or wintergreen flavor.Wintergreen flavor contains gaultherolin, and can contain menthol, cineole (eucalyptol) and spearmint or green pepper mint flavouring.In addition, the mint flavouring in the core can contain various physiological cooling agents, as to menthane carboxamides, and acyclic carboxamides, butanedioic acid menthyl ester, the freshener of menthyl lactate and other type.
Particle in the core is formed by the spices that mixes with adhesive or other agent.The granularity of particle usually about 200 to the scope of about 850 μ m, preferably between about 400 to 700 μ m.Banana aldehyde is generally mint type flavor.This spices can add as the spices of menthol or cineole or other freshener, as physiological cooling agents.In one embodiment, particle does not provide any fruit aroma.For matrix and other spices with banana aldehyde and chewing gum make a distinction, particle can also contain pigment.Various types of banana aldehydes can use, and prepare by various techniques known in the art.These technology comprise extruding or co-extrusion pressure, spraying cooling or spray chilling, cohesion, fluidized bed coating, or granulation or agglomeration.These methods can be used for the spices that makes powder.Agglomeration technique can be used for increasing the granularity of particle.This can be by agglomeration, and recrystallization is finished with binder for film formation and by layering.These dissimilar products are provided by different flavor suppliers, as the EVOGRAN from Symrise, from InternationalFlavors; The INSTANTIFF of Fragrances, or from ULTRASEAL or the GRANUSEAL of Givaudan.The example of extruding matrix (extruded matrixes) has from the Durarome of Firmenich and Flexarome and from the Cap Lock of International Flavors and Fragrances.The particle that comprises banana aldehyde of the type that is particularly useful is known as Q-PEARLS, and it can be available from Quest.This material contains the spices of being made by the layer of agglomeration, forms highly stable particle in chewing gum.This particle is not broken in the mixed process of chewing gum, and pigment does not leak into glue, and it has the characteristic of slow release.The granularity of QPEARLS and is had an appointment half the granularity of particle between 400 μ m to 700 μ m in the scope of 200 μ m to 850 μ m.
Coating flavor is provided in the dressing above the gum core.Spices in the dressing can be mint flavouring.Mint flavouring can be spearmint or green pepper mint flavouring.Under the situation of spearmint, the green pepper mint flavouring of some addings or the spices of other adding can be arranged, as menthol, eucalyptus spices or wintergreen flavor.Dressing can be used one or more sugar, as sucrose, and dextrose, maltose or palatinose, or polyalcohol, as sorbierite, maltitol, hydroxyl isomaltulose, xylitol, lactitol or erythritol preparation.The adhesive that randomly is used for dressing comprises Arabic gum, natural gum, and maltodextrin, modified starch or hydrocolloid are as cellulosic material or gelatin.Spices can add as liquid during one or many adds the liquid dressing, then drying when adding another dressing.If used dry reinforced (dry charge) additive in the dressing process, then spices also can be used as the adding of dry powder additive.Coating flavor can be a mint flavouring, but can contain other additive, as menthol, and eucalyptus spices, wintergreen flavor and other freshener.In one embodiment, dressing does not provide any fruit aroma.
Various spices can be by weight chewing gum about 0.1% to about 15%, preferred about 0.2% to about 5% amount is used.
Coated chewing gum can contain sugar or sugar-free.For containing the sweet tablet chewing gum, core contains sugar usually, matrix and corn syrup.Dressing preferably contains sugar and adhesive.
For the sugar free coatings chewing gum, core contains matrix usually, calcium carbonate and polyalcohol.Arabic gum can be used for the dressing of sugar-free chewing gum core, plays the adhesive of coated pellet, the effect of film forming agent and curing agent.All right and the xylitol of calcium carbonate, sorbierite, maltitol, lactitol, hydrogenated isomaltulose and erythritol one are used from sugar free coatings.Dressing for containing xylitol and erythritol needs adhesive, and film forming agent and curing agent are made acceptable product.For containing sorbierite, maltitol, the dressing of lactitol and hydrogenated isomaltulose, Arabic gum are used as adhesive and film forming agent, also as the crystal modifier that helps to promote dressing.
For sugar free coatings, operable a kind of polyalcohol is a maltitol.Maltitol powder is fed in raw material in the drying that is used in early days of maltitol coating.Maltitol, Arabic gum, brightening agent can be admixed into first syrup with solvent with sweetener, maltitol, Arabic gum can be admixed into second syrup with solvent with brightening agent, and first and second syrup can put on capsule and pill successively.The whenever adding of spices between the 10th to 30 layer of dressing.Calcium carbonate can apply with first syrup, but in some cases, calcium carbonate can be reinforced as doing with Powdered maltitol blending.All dressings all apply and drying after, add talcum and wax to produce gloss.
Coating flavor can add dressing together between dressing or in company with syrup.Spices can be sneaked into main syrup, but more generally be keep to separate.In this case, it can but side by side apply separately, perhaps applies between each aliquot of main syrup.Most preferably spices adds when first syrup is still moistening.The aqueous coatings slurry that contains sugar or polyalcohol applies as the thickened pulp of heat, and it cools off rapidly, and crystallization is dry then.In the process of the wetting gum core of syrup, can add low-level liquid oil type spices, and make it dry together with dressing.After having applied the spices dressing, apply in addition the perfume-free syrup may be volatile spices cover, to prevent that spices is because of in the air drying further loss.
Generally speaking, chewing gum compositions generally includes the water-soluble bulk part, but water-insoluble chewing gum base section and common water-insoluble flavouring agent.When chewing, water-soluble portion and a part of flavouring agent are at a period of time inner dissipation.The matrix part is retained in the oral cavity whole chewing in the process always.
Insoluble gum base generally includes elastomer, resin, lipid material and oil, softening agent and inorganic filler.Matrix can contain or the content of wax not.Insoluble gum base can constitute chewing gum weight about 5% to about 95%, more commonly, matrix constitute chewing gum weight 10% to about 50%, in some preferred embodiments, matrix constitutes about 25% to about 35% of chewing gum weight.In ball shape gum core formulations, the level of insoluble gum base may be higher.
In specific embodiments, chewing gum base of the present invention contains about by weight 20% to about 60% synthetic elastomer, about by weight 0% to about 30% natural elastomer, about by weight 5% to about 55% elastomer elasticizer, about by weight 4% to about 35% filler, about by weight 5% to about 35% softening agent, and optional a small amount of (below about by weight 1% or 1%) mixes composition, as colouring agent, antioxidant etc.
Synthetic elastomer can include but not limited to that the GPC weight average molecular weight is: about 10,000 to about 95,000 polyisobutene, isobutylene-isoprene copolymer (butyl elastomers), SB (styrene-butadiene is than being extremely about 3:1 of about 1:3), the GPC weight average molecular weight is about 2,000 to about 90,000 polyvinyl acetate, polyisoprene, polyethylene, vinyl laurate content are vinylacetate-vinyl laurate copolymer of about 5% to about 50% of copolymer weight, and composition.
Preferred range is: polyisobutene, GPC weight average molecular weight 50,000 to 80,000; Styrene-butadiene, styrene-butadiene is with 1:1 to 1:3 combination; Polyvinyl acetate, GBC weight average molecular weight are 10,000 to 65,000, and the HMW polyvinyl acetate is generally used for the bubble gum matrix; And vinylacetate-vinyl laurate copolymer, vinyl laurate content is 10-45%.
Natural elastomer comprises natural rubber, for example smoked sheet breast (smoked latex) or liquid latex and guayule, and natural gum, as gelutong (jelutong), lechi caspi, perillo, perillo (sorva), massaranduba balata (massaranduba balata), chocolate balata (massaranduba chocolate), nispero, rosindinha, tunny gum (chicle), gutta (gutta-percha) hang kong, and composition.The concentration of preferred synthetic elastomer and natural elastomer is viscosity or conventional according to the chewing gum that matrix is used for wherein, is foaming glue or conventional glue and change.Preferred natural elastomer comprises gelutong, tunny gum, perillo and massaranduba balata.
Elastomer elasticizer includes but not limited to natural rosin ester, as glyceride or partial hydrogenation rosin, newtrex glyceride, part dimerization ester gum, ester gum, partial hydrogenation pentalyn, abalyn and partial hydrogenation abalyn, pentalyn; Synthetics, as derived from australene, the terpene resin of nopinene and/or d-citrene; And any suitable composition of aforementioned elastomer elasticizer.The preferred elastomer plasticizer is same to be used and used elastomer type different and different according to concrete.
Filler/texturizer can comprise magnesium carbonate and calcium carbonate, powdered whiting (groundlimestone), and the silicates material is as magnesium silicate and alumina silicate, clay, aluminium oxide, talcum, titanium oxide, single, two and triphosphate, cellulosic polymer, as timber, and composition.
Softening agent/emulsifying agent can comprise tallow, hydrogenated tallow, hydrogenation and partially hydrogenated vegetable oil; cocoa butter, glycerin monostearate, triacetyl glycerine; lecithin; monoglyceride, diester and three esters, acetylation monoglyceride, aliphatic acid are (for example; stearic acid; palmitic acid, oleic acid and linoleic acid), and composition.
Colouring agent and brightening agent can comprise FD﹠amp; C type dye and color lake, fruits and vegetables extract, titanium dioxide, and composition.
Matrix can comprise wax or not comprise wax.The example of no wax matrix is in U.S. Patent No. 5,286, is disclosed in 500, and its disclosure is incorporated herein by reference.
Outside the insoluble gum base that the dewaters part, typical chewing gum compositions comprises the water-soluble bulk part.With one or more flavouring agents.Water-soluble portion can comprise the filled-type sweetener, high intensity sweetner, and flavouring agent, softening agent, emulsifying agent, pigment, acidulant, filler, antioxidant and other provide the component of expection attribute.
But chewiness and mouthfeel in order to optimize chewing gum add softening agent in chewing gum.Softening agent also is known as plasticizer and plasticiser, and it constitutes about 0.5% to about 15% of chewing gum weight usually.Softening agent can comprise glycerine, lecithin, and composition.The aqueous solution of sweetener, as contain sorbierite, hydrogenated starch hydrolysate, corn syrup, and the aqueous solution of composition also can be as the softening agent and the adhesive of chewing gum.
The filled-type sweetener comprises and contains sugar and sugar-free compositions.The filled-type sweetener constitute usually chewing gum weight about 5% to about 95%, more generally be constitute chewing gum weight about 20% to about 80%, more commonly constitute about 30% to about 60% of chewing gum weight.Contain sugared sweetener and generally include the known saccharic composition that contains in chewing gum field, include but not limited to sucrose alone or in combination, dextrose, maltose, dextrin, dried invert sugar, fructose, galactolipin, corn in solids syrup etc.Sugar-free sweetener includes but not limited to sugar alcohol, as sorbierite alone or in combination, sweet mellow wine, xylitol, hydrogenated starch hydrolysate, maltitol etc.
High intensity artificial sweetener also can be used in combination separately or with above-mentioned sweetener.Preferred sweeteners includes but not limited to Sucralose alone or in combination, Aspartame (aspartame), APM derivative such as knob that N-replaces are sweet, acesulfame (acesulfame) salt, alitame (altitame), asccharin (saccharin) and salt thereof, cyclohexane sulfamic acid (cyclamic acid) and salt thereof, glycyrrhizin, dihydrochalcone, Suo Matian, Mo Nailin (monellin) etc.For the duration that makes sweet taste and fragrance longer, may need capsule envelope or otherwise be controlled to the release of the artificial sweetener of small part.As wet granulation, wax is granulated (wax granulation), spray-drying, and the spraying cooling, fluidized bed coating, cohesion and fiber extension (fiber extension) such technology can be used for the release characteristics that obtains to expect.
Can use the composition of sugar and/or sugar-free sweetener in the chewing gum.In addition, softening agent also can provide extra sweet taste, provides extra sweet taste as the aqueous solution with sugar or sugar alcohol.
If wish to obtain the chewing gum of low-calorie, can use the extender of low-calorie.The example of low-calorie extender comprises: dextrosan; FOS (Raftilose); Synanthrin (Raftilin); FOS (NutraFlora); Palatinose-oligosaccharides; Guar gum hydrolysate (BeneFiber); Or indigestion dextrin (Fibersol).Yet, also can use other low-calorie extender.
Generally speaking, chewing gum is made by multiple chewing gum component is joined in the blender that can buy on the market known in the art successively.After composition is fully mixed, gum mass is poured out blender, be shaped to the form of expection, as roll into thin slice and be cut into strip, be squeezed into chunk or cast the ball shape, then dressing or pan coating.
Usually, the mixing of each composition is earlier matrix to be melted, and it is joined in the blender of running then.Matrix also can own melt in blender.At this moment also can add pigment or emulsifying agent.At this moment softening agent also can add with syrup and part extender as glycerine.Other a part of extender is joined in the blender.Flavouring agent comprises that banana aldehyde adds with back-page extender usually.Other optional member joins in the batch of material well known to a person skilled in the art typical way.
Whole combination process needs 5-15 minute usually, but also may need longer incorporation time sometimes.Those skilled in the art will recognize that many variants of said procedure can adopt.Chewing gum can also be produced continuously.
Each composition is shaped into pellet or sphere with gum mass after mixing.Ball shape or spherical chewing gum chewing gum routinely prepare, but are shaped into the pellet of pillow type, or sphere.With the core of pellet/sphere as coated product.Core can be used sugar or polyalcohol dressing, perhaps by conventional pan coating technology coatings, makes unique coated pellet shape chewing gum.The weight of dressing can for finished weight about 20% to about 50%, but also can be 75% of total chewing gum product.
Conventional pan coating program is used the sucrose dressing usually, but the recent advances of pan coating technology has allowed with other carbohydrate materials place of sucrose.In these components some include but not limited to sugar, as dextrose, and maltose, palatinose and lactitol; Or sugar-free filled-type sweetener, as xylitol, sorbierite, hydrogenated isomaltulose, erythritol, maltitol, and other new polyalcohol (being also referred to as sugar alcohol) or its composition.Thereby dressing can be to contain sweet tablet or sugar free coatings.These materials can with the pan coating modifying agent, include but not limited to Arabic gum, maltodextrin, corn syrup, gelatin, cellulose material, as carboxymethyl cellulose or CMC, starch and modified starch, natural plant gum is as alginates, locust bean gum (locust beangum), guar gum and bassora gum, insoluble carbonate is mixed together as calcium carbonate or magnesium carbonate and talcum.Antiplastering aid also can be used as the pan coating modifying agent and adds, and its permission is used for various carbohydrate and sugar alcohol the exploitation of new pan coating or coated chewing gum products.The another kind of technology that reduces the viscosity in the dressing process is to use does reinforced (dry charge).Doing reinforced can be the identical polyalcohol that uses in the liquid additive, also can comprise as calcium carbonate the powder that magnesium carbonate or talcum are such.
Also can finish the dressing process with the pan coating technology of another kind of type.This technology is known as film coating, and compared with chewing gum, it more is usually used in pharmaceutical preparation, but program all is similar.Polymer, as shellac (shellac), zeins or cellulose material are applied on the ball shape product, thereby form film on product surface.Applying by with polymer of film, plasticizer and solvent (pigment is chosen wantonly) mixing is sprayed to mixture on the pellet surface then and finishes.This is at conventional type pan coating equipment, or carries out in more advanced side-vented coating pan.When using as during the solvent of alcohol, needing extra precautionary measures prevent fire and blast, and must use professional equipment.
Chewing gum can comprise soft shell or hard shell coated.After the coating film that will have a sweetener puts on chewing gum product, hard shell sugar or polyalcohol dressing can be applied on the film-coated product.In some cases, also can be on film-coated product with soft shell sugar or polyalcohol dressing.Film-coating can be after-applied at the shell dressing, avoids environmental disruption with the protection finished product.The level that puts on the film-coating on the ball shape chewing gum is generally about 0.5% to about 3% of chewing gum product.Level hard or the soft shell outer coatings is about 20% to about 60%.When high-intensity sweeteners with film coating rather than add fashionablely with sugar/polyalcohol dressing, can obtain control better to the amount of high-intensity sweeteners in the product.
As mentioned above, dressing can contain just like spices, and dispersant, colouring agent, the composition of film forming agent and adhesive.The coating flavor that is preferably mint flavouring can make dressing contain to have an appointment 0.1% to about 3% spices, and the amount of preferred about 0.3% to about 2.0% spices is used.
The high strength spices that expectation is used for dressing includes but not limited to synthetic, asccharin, and Suo Matian, alitame, saccharin salt, Aspartame, N-replaces the APM derivative, and is sweet as knob, Sucralose and acesulfame-K.High-intensity sweeteners can make dressing contain to have an appointment 0.01% to about 2.0%, and the amount of preferred about 0.1% to about 1.0% high-intensity sweeteners joins in the syrup.Preferred high-intensity sweeteners is the tunica envelope not.
In order to brighten and reduce the purpose of viscosity, add dispersant in the syrup of being everlasting.The present invention is expected at the dispersant that uses in the syrup and comprises titanium dioxide, talcum or other any antistick compound.Titanium dioxide is the present preferred dispersing agent of the present invention.Dispersant can make dressing contain to have an appointment 0.1% to about 1.0%, and the amount of preferred about 0.3% to about 0.6% dispersant joins in the syrup.
Colouring agent preferably directly joins in the syrup with the form in dyestuff or color lake.The colouring agent of the present invention's expection comprises food grade dyes.The film forming agent that preferably joins in the syrup comprises methylcellulose, gelatin, hydroxypropyl cellulose, ethyl cellulose, hydroxyethylcellulose, carboxymethyl cellulose etc. and composition thereof.Adhesive can be used as chewing gum center initial dressing in the heart and adds, and perhaps can directly add in the syrup.The adhesive of the present invention's expection comprises Arabic gum, talha glue (another kind of Arabic gum), alginates, cellulosic material, natural plant gum etc.
Dressing is at first containing have an appointment 30% to about 80% or 85% aforementioned dressing composition and about 15% or 20% to about 70% solvent, presents as the slush pulp of water.Generally speaking, the dressing process is carried out in the rotation coating pan.Want contain sugar or the sugar-free chewing gum core sheet of dressing to be placed in the rotation coating pan and to form the group that moves.
The material or the slurry that form dressing are at last applied or be distributed on the gum core tablet.In case dressing is drying, formed hard surface, just can add other syrup, to produce a plurality of dressings or multilayer hard coatings.
In the pan coating program of hard coatings, syrup is added into gum core tablet at about 100 ℉ (38 ℃) to the temperature range of about 240 ℉ (116 ℃).In order to prevent polyalcohol or the sugared crystallization in the syrup, preferred syrup temperature is that about 130 ℉ (54 ℃) are to about 200 ℉ (94 ℃) in whole process.Syrup can be mixed with gum core tablet by the method that any those skilled in the art understand, and is sprayed on the gum core tablet, pours on gum core tablet, or joins in the gum core tablet.
Generally speaking, a plurality of layers make this coatings drying by applying single coats, repeat this process then and obtain.The amount of the solid that each coating steps increases mainly depends on the concentration of syrup.Can apply any amount of dressing on the gum core tablet.Preferably on gum core tablet, apply the dressing that is no more than about 75-100 layer.The amount of the syrup that the present invention expectation applies is the amount that is enough to produce the coated chewing gum core that contains 10% to about 65% the dressing of having an appointment.
Those skilled in the art will recognize that,, can on gum core tablet, repeatedly apply the syrup of every part of premeasuring in order to obtain a plurality of coatings.Yet the volume that is applied to every part of syrup on the gum core tablet can change in whole dressing program.
In case one deck syrup is applied in gum core tablet, the present invention is desirably in dry wet syrup in the inert media.Preferred drying medium comprises air.Preferred force drying air contacts with wet syrup dressing to the temperature range of about 115 ℉ (46 ℃) at about 70 ℉ (21 ℃).More preferably dry air at about 80 ℉ (27 ℃) to the temperature range of about 100 ℉ (38 ℃).The present invention expects that also dry air has the relative humidity less than about 15%.The relative humidity of preferred dry air is less than about 8%.
Dry air can adopt any method known in the art by and with mix with the gum core of syrup dressing.Preferred dry air under the situation of extensive operation with the speed of about 2800 cubic feet/min above with the bed of the gum core of syrup dressing and blow on every side or blow therein.If the amount of processed material is less, perhaps used small device, then should use lower speed.
The present invention also is expected at and applies the after-applied dusty material of a syrup, to help to form dressing.
The spices that joins in the sweet tablet of ball shape chewing gum is pre-mixed with syrup before being applied in core closing on syrup usually, perhaps in containing the rotation coating pan of core, applies at the dressing of one or many and to add core in the process together.Usually, syrup is very hot, and about 130 ℉ (54 ℃) are to 200 ℉ (93 ℃), if spices too early and the syrup premixed, it may volatilize.
Preferred syrup puts on gum core as hot liquid, allows sugar or polyalcohol crystallization, uses the dry air dry coationg of heat then.Preferred syrup branch applies for about 30-80 time, to obtain about hard shell coated product of 25% to 75% that increases weight.Spices adds when applying more than twice, three time even four times or four times once.Each spices that adds, all one deck applies several layers of perfume-free dressing before containing the spices dressing applying down, to cover this spices.This has reduced the volatilization of spices in the dressing process.For mint flavouring, as spearmint, green pepper mint flavouring and wintergreen flavor though some perfume composition volatilizations are arranged, have the spices of enough producing the product with strong high impact forces fragrance but still remain.
Embodiment
Following examples of the present invention provide in order to explain and to illustrate.
Such as previously mentioned, chewing-gum preparation can be made and contain sugar or Sugarless type preparation, and be shaped into ball shape or pincushion or spherical shape or other Any shape treat dressing/pan coating product.Yet the chewing-gum preparation of ball shape core is adjusted to higher level with matrix usually, to obtain the big chewing gum ball that size more can allow the consumer accept.
Remember that if about 25% dressing of output aggregate is added to ball shape core as sugar or polyalcohol, then the matrix in the ball shape core also should increase by 25%.Equally, if apply 33% dressing, then the level of matrix should increase by 33% equally.As a result, gum core is prepared with about 25% to about 50% matrix usually, simultaneously the corresponding minimizing except that spices of other composition.Usually, when matrix is tending towards spices is incorporated into chewing gum, thereby when needing more spices to produce the product with good fragrance, the level of the spices in the chewing gum increases along with the increase of matrix level.Yet spices also can join in the dressing, with fragrance impulsive force and the more flavor perception that is enhanced.
To those skilled in the art, the various changes of the embodiment of the invention described above and modification are conspicuous.For example, when the present invention is described with regard to the hard coatings chewing gum, with what recognize be, this technology can be applicable to dressing food, comprises other food, as candy or other confectionery, and the product of other per os absorption, as pharmaceutical preparation, therein, the dressing with high-intensity sweeteners has using value.
Table 1 has shown that some typically can be used as by the carbohydrate gum core formulations of dressing core.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Sucrose | 46％ | 45％ | 42％ |
| Matrix | 30％ | 35％ | 40％ |
| Corn syrup | 20％ | 15％ | 12％ |
| Glycerine | 1％ | 1％ | 1％ |
| The liquid perfume admixture | 1％ | 1.5％ | 2％ |
| The banana aldehyde particle | 2％ | 2.5％ | 3％ |
The use of high level matrix is accompanied by the corresponding minimizing of other composition.And chewing gum center can be used other sugar except that sucrose in the heart.
The core preparation of embodiment 1-3 can be with following coated preparation dressing:
Table 2
| Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Sucrose | 96.8％ | 95％ | 93.6％ |
| Arabic gum | 2％ | 3％ | 4％ |
| Titanium dioxide | 0.5％ | 1％ | 1％ |
| Spices | 0.5％ | 0.8％ | 1.2％ |
| Wax | 0.1％ | 0.1％ | 0.1％ |
| Talcum | 0.1％ | 0.1％ | 0.1％ |
Table 3 has shown some typical sugar-free chewing gum core preparations.
Table 3
| Embodiment 7 | Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | Embodiment 12 | Embodiment 13 |
| Matrix | 33％ | 30％ | 30％ | 31％ | 32％ | 30％ | 31％ |
| Calcium carbonate | - | 14.9％ | 5％ | 13.9％ | 8.9％ | 14.9％ | 13.9％ |
| Sorbierite | 43.1％ | 40.2％ | 45.5％ | 43.3％ | 43.2％ | 42％ | 42.2％ |
| Sweet mellow wine | 9.6％ | 5％ | 5％ | - | - | - | - |
| Glycerine | - | 4％ | - | 3.5％ | 8％ | 5.5％ | 4％ |
| Liquid sorbitol | 10％ | - | 10％ | - | - | - | - |
| The liquid perfume admixture | 1.5％ | 2％ | 1.5％ | 2.4％ | 2％ | 2.5％ | 3％ |
| The high-intensity sweeteners of capsule envelope | 0.8％ | 0.8％ | 1％ | 1.8％ | 1.8％ | 1.5％ | 1.8％ |
| The banana aldehyde particle | 2％ | 2％ | 2％ | 3％ | 3％ | 2.5％ | 3％ |
| Water | - | 1.1％ | - | 1.1％ | 1.1％ | 1.1％ | 1.1％ |
Embodiment 7-10 prepares with spearmint-fruit type spices, and can use spearmint type spices dressing.Embodiment 11-13 is with green pepper peppermint-fruit type spices preparation, and with green pepper mint type flavor dressing.
As the core of sugar-containing chewing gum, base formulation can increase pro rata according to the amount that is applied to the dressing on the core.Usually, the level of matrix can increase to about 30-46%, and other components in certain proportion reduces simultaneously.
Following coated preparation can put on the gum core of embodiment 7-13.
Table 4
| Embodiment 14 | Embodiment 15 | Embodiment 16 | Embodiment 17 | Embodiment 18 | Embodiment 19 | Embodiment 20 | |
| Maltitol | 85.7％ | 77.3％ | 77.3％ | 78％ | 77.5％ | 77.1％ | 82.1％ |
| Maltitol powder | 6％ | 12％ | 6％ | 6％ | 12％ | 6％ | 4％ |
| Arabic gum | 6％ | 8％ | 8％ | 7％ | 8％ | 8％ | 7％ |
| Calcium carbonate | - | - | 6％ | 6％ | - | 6％ | 4％ |
| Titanium dioxide | 0.8％ | 0.7％ | 0.7％ | 0.8％ | 0.7％ | 0.7％ | 0.8％ |
| Acesulfame-K | 0.3％ | 0.4％ | 0.4％ | 0.4％ | 0.4％ | 0.4％ | 0.3％ |
| Spices | 1％ | 1.4％ | 1.4％ | 1.6％ | 1.2％ | 1.6％ | 1.6％ |
| Talcum | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.1％ |
| Wax | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.1％ |
The dressing of embodiment 14-17 can comprise spearmint type spices, and the dressing of embodiment 18-20 can be used green pepper mint type flavor dressing.
Will be appreciated that method and composition of the present invention can embody with the form of various embodiments, above only enumerates and described wherein sub-fraction.The present invention can embody with other form under the condition that does not exceed its spirit or essential characteristic.Be appreciated that, other composition of some that are specifically included not, method step, the adding of material or component will have a negative impact to the present invention.Therefore, optimal mode of the present invention has been got rid of except that the above listed composition that the present invention includes or use, method step, the composition outside material or the component, method step, material or component.Yet it only is illustrative and nonrestrictive that described embodiment where face in office all should be counted as, and therefore scope of the present invention limits by claims rather than by aforementioned specification.Change in the implication of the equivalents of claim and the institute in the scope and all to comprise within the scope of the invention.
Claims (21)
1. coated chewing gum products comprises:
A) core comprises:
I) matrix;
The particle that ii) comprises banana aldehyde; With
The liquid flavor portion that iii) comprises mint flavouring and fruit flavor; And
B) around core and comprise the dressing part of coating flavor.
2. the coated chewing gum of claim 1, wherein banana aldehyde comprises mint flavouring.
3. the coated chewing gum of claim 1, wherein the mass ratio of mint flavouring in the liquid flavor portion and fruit flavor at about 1:1 between about 10:1.
4. the coated chewing gum of claim 1, wherein fruit flavor is selected from berry, melon, bitter orange, orange, pears, lavender, grape, apple, peach, lemon, teas spices and composition thereof.
5. the coated chewing gum of claim 1, wherein coating flavor comprises mint flavouring.
6. the coated chewing gum of claim 1, wherein liquid flavor portion comprises physiological cooling agents.
7. the coated chewing gum of claim 1, wherein banana aldehyde is by being selected from the capsule envelope, extruding, fluidized bed coating and process for granulating produce.
8. the coated chewing gum of claim 7, wherein banana aldehyde produces to increase granularity by agglomeration.
9. the coated chewing gum of claim 1, wherein dressing partly comprises hard shell coated.
10. the coated chewing gum of claim 1, wherein dressing partly comprises sugar.
11. the coated chewing gum of claim 1, wherein dressing partly comprises polyalcohol.
12. the coated chewing gum of claim 1, wherein coated chewing gum provides strong mint flavored earlier when being chewed by the user, and rare little fruit aroma is provided then.
13. the coated chewing gum of claim 1, wherein particle comprises the pigment different with matrix.
14. coated chewing gum products comprises
A) core comprises:
I) matrix;
The particle that ii) comprises banana aldehyde; With
The liquid flavor portion that iii) comprises mint flavouring and fruit flavor, wherein the mass ratio of mint flavouring and fruit flavor at about 1:1 between about 10:1; And
B) around core and comprise the dressing part of coating flavor.
15. the coated chewing gum of claim 14, wherein banana aldehyde comprises mint flavouring.
16. the coated chewing gum of claim 14, wherein fruit flavor is selected from berry, melon, bitter orange, pears, lavender, grape, apple, peach, lemon, teas spices and composition thereof.
17. the coated chewing gum of claim 14, wherein coating flavor comprises mint flavouring.
18. produce the method for coated chewing gum products, may further comprise the steps:
A) provide the particle that comprises banana aldehyde;
B) provide the liquid flavor portion that comprises mint flavouring and fruit flavor;
C) particle and liquid flavor portion and matrix are mixed together so that gum core to be provided;
D) provide the syrup that comprises coating flavor; With
E) syrup is put on core, the dry coationg slurry is to produce dressing on core then.
19. the coated chewing gum of claim 18, wherein banana aldehyde comprises mint flavouring.
20. the coated chewing gum of claim 18, wherein fruit flavor is selected from berry, melon, bitter orange, pears, lavender, grape, apple, peach, lemon, teas spices and composition thereof.
21. the coated chewing gum of claim 18, wherein coating flavor comprises mint flavouring.
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| US84031706P | 2006-08-25 | 2006-08-25 | |
| US60/840,317 | 2006-08-25 |
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| CN101522040A true CN101522040A (en) | 2009-09-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007800382269A Pending CN101522040A (en) | 2006-08-25 | 2007-08-21 | Coated chewing gum products |
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| US (1) | US20090304856A1 (en) |
| EP (1) | EP2053924B1 (en) |
| CN (1) | CN101522040A (en) |
| AT (1) | ATE469562T1 (en) |
| AU (1) | AU2007290662A1 (en) |
| CA (1) | CA2661735A1 (en) |
| DE (1) | DE602007006963D1 (en) |
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| CN108617846A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Jujube chewing gum and processing method |
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| WO2009012131A2 (en) * | 2007-07-13 | 2009-01-22 | Wm. Wrigley Jr. Company | Flavor bead compositions |
| EP2282645B1 (en) | 2008-05-26 | 2015-04-15 | Fertin Pharma A/S | Flavor impregnation of a chewing gum core |
| US20120040050A1 (en) * | 2009-03-06 | 2012-02-16 | Sandra Lenzi | Chewing gum compositions providing flavor release profiles |
| MX2013002601A (en) | 2010-09-09 | 2013-04-03 | Kraft Foods Global Brands Llc | Chewing gum compositions providing flavor release profiles. |
| EP3383195B1 (en) * | 2015-11-30 | 2023-01-04 | Wm. Wrigley Jr. Company | Chewing gums and pressed mints having surface features |
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| US20040180068A1 (en) * | 2003-03-13 | 2004-09-16 | Popplewell Lewis Michael | Cellulose-based particles or liquids and methods for their preparation and use |
| US8244712B2 (en) * | 2003-03-18 | 2012-08-14 | Apple Inc. | Localized viewing of file system names |
| US20060280837A1 (en) * | 2004-08-25 | 2006-12-14 | Cadbury Adams Usa Llc. | Multi-modality sensations in chewing gum compositions |
| US20060204613A1 (en) * | 2005-02-18 | 2006-09-14 | Castro Armando J | Chewing gum containing flavor delivery systems |
| US20060286200A1 (en) * | 2005-04-18 | 2006-12-21 | Castro Armando J | Confections containing flavor delivery systems |
-
2007
- 2007-08-21 CN CNA2007800382269A patent/CN101522040A/en active Pending
- 2007-08-21 US US12/438,699 patent/US20090304856A1/en not_active Abandoned
- 2007-08-21 WO PCT/US2007/018485 patent/WO2008027251A2/en active Application Filing
- 2007-08-21 DE DE602007006963T patent/DE602007006963D1/en active Active
- 2007-08-21 CA CA002661735A patent/CA2661735A1/en not_active Abandoned
- 2007-08-21 AU AU2007290662A patent/AU2007290662A1/en not_active Abandoned
- 2007-08-21 AT AT07837142T patent/ATE469562T1/en not_active IP Right Cessation
- 2007-08-21 EP EP07837142A patent/EP2053924B1/en not_active Revoked
- 2007-08-21 DK DK07837142.4T patent/DK2053924T3/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617846A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Jujube chewing gum and processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| ATE469562T1 (en) | 2010-06-15 |
| CA2661735A1 (en) | 2008-03-06 |
| WO2008027251A3 (en) | 2008-04-17 |
| DK2053924T3 (en) | 2010-09-06 |
| US20090304856A1 (en) | 2009-12-10 |
| EP2053924B1 (en) | 2010-06-02 |
| AU2007290662A1 (en) | 2008-03-06 |
| EP2053924A2 (en) | 2009-05-06 |
| DE602007006963D1 (en) | 2010-07-15 |
| WO2008027251A2 (en) | 2008-03-06 |
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Open date: 20090902 |